I am hard at work on the September/October edition of the magazine, and I always try to include some comfort food dishes for those of you who live in climates that cool down after August. I have to say, it's hard to motivate myself to develop the heavier recipes, but today I'm salivating over the pot of chili I'm working on. It'll come with a skillet of crusty buttermilk cornbread. When I'm satisfied with it, I'll turn the A/C down a few notches, invite some friends over, and we'll feast.

For the recipes this week I tried to keep it a little lighter. Chef Paul Prudhomme's shrimp and oysters over pasta will make a light enough dinner, particularly if you pair it with a big green salad. The loaded baked potato, maybe not so much so, but do as I suggest and double the filling recipe; you'll just need to heat up some tortillas and the leftovers, maybe make a little fresh salsa, and you'll have dinner later in the week. And finally, the classic shrimp remoulade from Galatoire's. Chill everything well before serving, and you'll have a nice cool dinner no matter how high the temperatures soar. 

Enjoy the recipes, stay safe, cool, and healthy, and, as always, let me know what's on your mind. 

Laissez les bon temps rouler!

Susan Ford, Publisher and Editorial Director
Louisiana Kitchen & Culture

P.S. We sent out renewal reminders to magazine subscribers who have old credit cards on file. Please take a moment and Renew Today!

May/June issue:
Subscribe here

Chef Paul's Garlic Shrimp & Oysters

This was a favorite dish of Chef Paul Prudhomme, and it's a no-brainer for a quick weeknight dinner. Cook the shrimp and oysters in butter while the pasta cooks, have a crisp green salad ready to serve, and that's it! Delicious and easy.

Chicken Fajita Loaded Baked Potato

Another simple recipe-- cook the filling while the potatoes bake. Bonus- double the filling mixture recipe, refrigerate the leftovers, and make fajitas with corn or flour tortillas later in the week.

Galatoire's Shrimp Remoulade

Perfect for a hot summer day. This recipe is portioned for 6 appetizer servings, but I think it makes 2 very generous dinner servings, probably with some leftovers for lunch the next day. Put plates, utensils, and serving spoons in the refrigerator to chill along with the remoulade, and serve with you favorite frosty beverage.